Eggless Turmeric-Ginger Carrot Slaw

Total time25 min

Prep time15 min

Cook time0 min

4.8

(3)

This vibrant slaw is a riot of color and flavor — golden from turmeric, bright with fresh ginger, and finished with a tangy apple cider vinegar dressing that ties everything together beautifully. Shredded cabbage and grated carrots form the crunchy backbone, while scallion greens and cilantro add freshness in every bite. The dressing is a simple whisk-together situation using pantry staples, so there's no fussing with complicated technique or equipment. Many creamy slaws rely on mayonnaise, which typically contains eggs, but this one skips all of that entirely — the olive oil and vinegar base delivers plenty of richness and brightness without it. A short 10-minute rest lets the cabbage soften just enough to soak up all that warmly spiced dressing, making the flavors genuinely come alive. A scatter of raw pumpkin seeds on top adds a satisfying crunch and a subtle nuttiness that takes the whole bowl up a notch. It works beautifully as a side dish, a taco topper, or tucked into a grain bowl for a weeknight dinner that feels anything but boring.

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Ingredients

4 servings

For the slaw

3 cups shredded green cabbage (about ¼ small head)
3 medium carrots, peeled and grated
2 scallions, thinly sliced (green tops only)
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
½ tsp ground black pepper
¼ tsp salt

For serving

2 tbsp raw pumpkin seeds (pepitas) (optional)

Instructions

1
In a large mixing bowl, combine the shredded cabbage, grated carrots, scallion greens, and cilantro. Toss to distribute evenly.
2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniform in color.

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